Lattes and Cappuccinos without a Machine

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For the Latte:

  • 16 ounces of milk per serving. (I like Organic Valley 2%)
  • 16 oz. water
  • Aeropress coffee maker
  • 1 Aeropress -sized scoop of your favorite fresh local ground coffee per serving.
Directions:
  1. Heat water in a tea kettle.
  2. Add one scoop of coffee to the Aeropress (even if you’re making multiple servings).
  3. In a small saucepan, heat milk over medium-high heat (6) until hot, but not boiling. Whisk frequently to create a froth, which prevents a skin from forming. 
  4. Once the tea kettle whistles, remove it from the heat for 1 minute. 
  5. Then pour the hot water into the Aeropress until it reaches the #2 (about 2 oz.). 
  6. Use the stirrer that comes with the Aeropress and stir the coffee grounds for 20 seconds. 
  7. Allow the coffee to bloom by waiting for 1 minute. 
  8. Then stir the coffee again. 
  9. Use the plunger to press the coffee into a cup. 
  10. Pour the coffee into your hot milk. 
  11. If you heated enough milk for 2 servings, repeat pressing another scoop of coffee. 
  12. Reheat milk as necessary when ready to serve. 
NOTE: The foam also holds in the heat longer. The frequent whisking also prevents the milk from burning. If you can’t babysit the milk constantly, like say you’re fiddling with the Aeropress, remove it from the heat and return to it when you can be sure to prevent burning. 

Like it sweet? Try the White Mocha recipe. 

For the Cappuccino:

It’s the same ingredients and steps as for making the latte, except you reduce the milk to 6 ounces per serving. It ends up making 8 ounce cappuccinos. 

Additional Note: If you fall in love with the Aeropress, you might also fall in love with this attachment so you never have to buy filters for it. I highly recommend it. 












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